Lamb Recipe: Marinated Rack of Lamb

Rack of Lamb Recipe
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  • Servings : 4 to 6
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m

Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Cholesterol

  • Sodium

  • Total Carbohydrates

  • Dietary Fiber

  • Protein

  • Vitamin A

  • Vitamin C

  • Calcium

  • Iron


Rack of lamb recipes are quite delicious and surprisingly easy to prepare.

You can get the lamb “frenched” at your butcher or meat counter at your grocery store.

Marinated Rack of Lamb Recipe

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  • 2 lamb racks (about 8 to 9 ribs each)
  • 1/2 cup extra-virgin olive oil
  • 4 garlic cloves, crushed
  • 2 tablespoons fresh rosemary, crushed
  • 2 tablespoons fresh thyme, crushed
  • freshly ground black pepper
  • salt to taste


Step 1

Mix all marinade ingredients together. Marinate lamb in marinade for several hours or overnight.

Step 2

Preheat oven to 450ºF.

Step 3

Scrape the garlic and herbs from the meat. Sear lamb rack in an ovenproof skillet for 2 to 3 minutes over a fairly high heat. Transfer to the oven and roast for 12 to 18 minutes, depending on desired doneness.

The term Frenching simply means that the fat and tissue between each of the bones has been removed and the bones have been cleaned. You can buy rack of lamb that has already had the bones Frenched.

It makes for a nicer presentation of the meat, but is not necessary to make the recipe work.

Rack of lamb cooking is pretty simple. Just marinate the meat for a while to flavor it with fresh herbs and garlic, then just sear it and pop it in the oven for a short while.

It’s a healthy way to cook lamb too.

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Rack of Lamb Recipe

diabetic recipe

Recipe Comments

Comment (1)

  1. posted by Karen Ciancio on

    The following comment was transferred from the older version of this site:

    Delicious Lamb Recipe

    by MH

    The above recipe is a personal favourite. I have had lamb at many restaurants, but I have yet to find a restaurant that produces a rack of lamb quite like this. I am aware that everyone has a preference, re: level of seasoning, but I really enjoy garlic with my lamb. Thus, I typically marinate the lamb with many cloves of diced garlic (>6) in addition to the suggested quantity of other herbs in the recipe. In my variation, I leave all the herbs on throughout the cooking process. With these modifications, one can produce an unbelievable, succulent rack of lamb. Regardless of how you choose to prepare your rack of lamb, enjoy! Bon appetit!

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